I know I read something at one point about certain pots and pans being bad for you, but I don't remember the source, and I don't feel like combing the internet to figure it out if someone on here happens to know the answer off the top of their head. Do I need to avoid the non-stick stuff? Other stuff I should avoid? A particular type I should look for?
I'm phasing out Teflon as the pans age past their prime. I have a couple of ceramic pans that I really like. You don't want to use oil with them though.
Otherwise just good ol' stainless is mostly what I use.
If I could, I would switch primarily to cast iron (as in, I would buy the pizza pan, griddle, grill, etc). I basically use my cast iron skillet and grill pan for everything that I can. For boiling noodles and tomato-based sauces I use my Cuisinart stainless steel everyday 12" pan. For roasting chickens, pork shoulders and big vats of stew/chili, I use the Magnalite Country Collection oval roaster pan that I inherited from GMIL, which is fucking amazing. I wish that buying other pieces of it wasn't so expensive.
YAAAAAAAAAAAS. As Anthony Bourdain says, if you can't brain somebody with your pans, you're using the wrong pans.
I don't even use nonstick for eggs. If you learn how to cook properly with stainless, it's not necessary.
Fried eggs are my nemesis. I can make all kinds of actually hard shit without blinking an eye, but an over easy egg? I screw it up like 80% of the time. Either overcooked, or broken yolk or just...I don't even know. They're a mess though. I need all the help I can get.
YAAAAAAAAAAAS. As Anthony Bourdain says, if you can't brain somebody with your pans, you're using the wrong pans.
I don't even use nonstick for eggs. If you learn how to cook properly with stainless, it's not necessary.
Fried eggs are my nemesis. I can make all kinds of actually hard shit without blinking an eye, but an over easy egg? I screw it up like 80% of the time. Either overcooked, or broken yolk or just...I don't even know. They're a mess though. I need all the help I can get.
Bacon grease and cast iron makes the best fried or over easy eggs ever. Stainless steel is basically useless when it comes to eggs, IMO. I let the cast iron heat over medium high-ish for about 5 minutes, throw in some bacon grease from the fridge, and then carefully slide a cracked egg or two in. Best eggs ever.
I'm phasing out Teflon as the pans age past their prime. I have a couple of ceramic pans that I really like. You don't want to use oil with them though.
Otherwise just good ol' stainless is mostly what I use.
Wait, why is this? We hardly use any oil, as the ceramic is AAAAHHHMAZING, but we do use a little.
I'm really just here to brag that we just opened up our brand new All-Clad set. We walked out this morning (they're still sitting on the counter), and said "we bougie".
Fried eggs are my nemesis. I can make all kinds of actually hard shit without blinking an eye, but an over easy egg? I screw it up like 80% of the time. Either overcooked, or broken yolk or just...I don't even know. They're a mess though. I need all the help I can get.
Bacon grease and cast iron makes the best fried eggs ever. Stainless steel is basically useless when it comes to eggs, IMO. I let the cast iron heat over medium high-ish for about 5 minutes, throw in some bacon grease from the fridge, and then carefully slide a cracked egg or two in. Best eggs ever.
yeah...no. I can't. I've tried. I can do EVERYTHING else with stainless and/or cast iron, but it just doesn't work for eggs. MH laughs at me, but I have some sort of egg curse. My solution is just that when we have something that requires a fried egg, I make the whole meal and then call him in at the end to make the eggs. He can do it in the cast iron too, but usually uses the little pan so he can do them to order. Also typically I've got corned beef hash or pancakes or something going in the skillet anyway.
YAAAAAAAAAAAS. As Anthony Bourdain says, if you can't brain somebody with your pans, you're using the wrong pans.
I don't even use nonstick for eggs. If you learn how to cook properly with stainless, it's not necessary.
Fried eggs are my nemesis. I can make all kinds of actually hard shit without blinking an eye, but an over easy egg? I screw it up like 80% of the time. Either overcooked, or broken yolk or just...I don't even know. They're a mess though. I need all the help I can get.
I'm phasing out Teflon as the pans age past their prime. I have a couple of ceramic pans that I really like. You don't want to use oil with them though.
Otherwise just good ol' stainless is mostly what I use.
Wait, why is this? We hardly use any oil, as the ceramic is AAAAHHHMAZING, but we do use a little.
I'm really just here to brag that we just opened up our brand new All-Clad set. We walked out this morning (they're still sitting on the counter), and said "we bougie".
I do so love the all-clad (copper core!) we got from our wedding registry. I was really hesitant to register for something that expensive, but MH (rightly) informed me that his mom's enormous family likes to do joint gifts from all the aunts and uncles, so we needed something big ticket on there.
It's weirdly comforting to know that I can use these pans till I DIE.
wawa I've started covering my fried eggs near the end to get a perfectly cooked white and a runny yolk. No flipping required. I cook it most of the way, cover and cooked with heat on for maybe a minute, then check it and leave it with the cover on and heat off until the white firms up. You have to watch them closely to avoid overcooking the yolk though. I have a bad habit of getting distracted by the internet while they sit.
YAAAAAAAAAAAS. As Anthony Bourdain says, if you can't brain somebody with your pans, you're using the wrong pans.
I don't even use nonstick for eggs. If you learn how to cook properly with stainless, it's not necessary.
Fried eggs are my nemesis. I can make all kinds of actually hard shit without blinking an eye, but an over easy egg? I screw it up like 80% of the time. Either overcooked, or broken yolk or just...I don't even know. They're a mess though. I need all the help I can get.
The key for stainless is getting the pan HOT. Use the water droplet test to check. If you don't do this, your oil (when you add it) won't create a barrier between your eggs and the pan.
THEN you add your oil or grease or whatever. And let THAT get hot - enough to shimmer but not smoke.
If I could, I would switch primarily to cast iron (as in, I would buy the pizza pan, griddle, grill, etc). I basically use my cast iron skillet and grill pan for everything that I can. For boiling noodles and tomato-based sauces I use my Cuisinart stainless steel everyday 12" pan. For roasting chickens, pork shoulders and big vats of stew/chili, I use the Magnalite Country Collection oval roaster pan that I inherited from GMIL, which is fucking amazing. I wish that buying other pieces of it wasn't so expensive.
cast iron is awesome. One good sized pan will do for almost anything. Hard to get a better sear with any other pan. A good Le Creuset for stews and such as well.
I'm phasing out Teflon as the pans age past their prime. I have a couple of ceramic pans that I really like. You don't want to use oil with them though.
Otherwise just good ol' stainless is mostly what I use.
Wait, why is this? We hardly use any oil, as the ceramic is AAAAHHHMAZING, but we do use a little.
I'm really just here to brag that we just opened up our brand new All-Clad set. We walked out this morning (they're still sitting on the counter), and said "we bougie".
As I understand it, oil can build up and diminish the non-stick surface. You have to clean it pretty well, but if you are too tough on it then you can damage the pan and still reduce the pan's lifespan. I'm sure with proper care it's fine. I personally don't use oil on my ceramic and save that for the stainless.
Fried eggs are my nemesis. I can make all kinds of actually hard shit without blinking an eye, but an over easy egg? I screw it up like 80% of the time. Either overcooked, or broken yolk or just...I don't even know. They're a mess though. I need all the help I can get.
The key for stainless is getting the pan HOT. Use the water droplet test to check. If you don't do this, your oil (when you add it) won't create a barrier between your eggs and the pan.
THEN you add your oil or grease or whatever. And let THAT get hot - enough to shimmer but not smoke.
Then add your eggs. Walla.
I appreciate the effort. Like I said, I know how to cook in the stainless. I understand how it OUGHT to work. It just doesn't. Works fine when I make like, a delicate fish or something. But eggs hate me.
I got rid of all of my non-stick pans and bought expensive stainless pots and pans. I hate them. They are so difficult to clean. I have tried high heat, low heat, etc. I did end up buying one small non stick for eggs. I want really want to just go back to non stick.
I did buy some Bar Keeper's Friend to use on the stainless, and that helps a bit, but still not as easy as the non stick.
I have never tried copper or ceramic though.
Are you letting it preheat before adding food? Properly oiling them?
I got rid of all of my non-stick pans and bought expensive stainless pots and pans. I hate them. They are so difficult to clean. I have tried high heat, low heat, etc. I did end up buying one small non stick for eggs. I want really want to just go back to non stick.
I did buy some Bar Keeper's Friend to use on the stainless, and that helps a bit, but still not as easy as the non stick.
I have never tried copper or ceramic though.
Are you letting it preheat before adding food? Properly oiling them?
I got rid of all of my non-stick pans and bought expensive stainless pots and pans. I hate them. They are so difficult to clean. I have tried high heat, low heat, etc. I did end up buying one small non stick for eggs. I want really want to just go back to non stick.
I did buy some Bar Keeper's Friend to use on the stainless, and that helps a bit, but still not as easy as the non stick.
I have never tried copper or ceramic though.
You're doing it wrong then.
My stainless are 10 years old and look as good as they did when we got them. I never use anything more abrasive on them than a sponge.
I got rid of all of my non-stick pans and bought expensive stainless pots and pans. I hate them. They are so difficult to clean. I have tried high heat, low heat, etc. I did end up buying one small non stick for eggs. I want really want to just go back to non stick.
I did buy some Bar Keeper's Friend to use on the stainless, and that helps a bit, but still not as easy as the non stick.
I have never tried copper or ceramic though.
People say this, and I never understand. I've never had an issue cleaning my pans. Green nylon scrubbie - like off brand scotchbrite, and everything comes right off. The bottom of my pans get a little discolored at times, but again - scrubbie and elbow grease and they come clean.
I'm not questioning you really...just registering my confusion.
eta: and the scrubbie is really only needed if I burn something on there because I'm not paying attention - or leave the pans dirty overnight instead of washing them after dinner and something really crusts on there.
By the way. I read about seasoning cast iron with flaxseed oil and how it is apparently the best oil to use. I broke down and bought a bottle of it and tried it out. My cast iron is basically non-stick now. It's fucking amazing.